This is a wonderfully simple dish; the delicious gravy is made from yogurt, cream, fried onions and fragrant Kasuri Methi (dried Fenugreek leaves).
- 1 pound Chicken boneless
- 1 Bay leaf
- ¼ cup fried Onions
- ½ cup Yogurt
- 1 tbsp Ginger Garlic paste
- 1 tsp Chicken Tandoori Masala (available in Indian Grocery Store)
- 1 tsp Maida (All Purpose Flour)
- ½ tsp Black Pepper powder
- 1 tbsp Lemon juice
- 1 tbsp Kasuri Methi
- 2 tbsp Malai (or heavy cream)
- ½ cup Milk
- 3 tbsp Cooking oil
- Salt to taste
- 1 boiled Egg to garnish
- 1 tbsp Butter
- Cut the chicken into serving pieces.
- In a bowl mix yogurt, ginger garlic paste, black pepper powder, lemon juice, 1 tbsp oil and ½ tsp salt. Marinate the chicken in this yogurt mix for at least an hour.
- Heat 2 tbsp of oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, stir in only chicken pieces, without its marinade, and sear it for 3-4 minutes. Add marinade, chicken tandoori masala, crushed fried onions, crushed Kasuri Methi and maida, and cook for 5-6 minutes.
- Add ½ cup milk. Cover and simmer on low heat until the chicken is fork tender.
- Add dried crushed fenugreek leaves, and simmer on low heat for another 3-4 minutes or until the oil separates from the gravy. Taste and adjust the salt in gravy.
- Now churn the malai and add to the curry. Mix it well.
- Garnish with fried onions, butter and boiled egg.
- Serve with Roti or hot white Rice.
Do You Know?
How to Handle Fresh Chicken Safely: Fresh Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Make the grocery your last stop before going home. At home, immediately place chicken in a refrigerator that maintains 40 °F. Use it within 1 or 2 days, or freeze it at 0 °F. If kept frozen continuously, it will be safe indefinitely.